Short description
I’ve crafted these rich, bite-sized red velvet cake balls, coated in smooth white chocolate and adorned with festive sprinkles—perfect for sharing or satisfying a sweet tooth.

Red Velvet Cake Balls

Why You’ll Love This Recipe

I love this recipe because it’s super approachable using boxed cake mix and regular pantry ingredients. The luscious red velvet flavor paired with tangy cream cheese creates an irresistible texture, and rolling them into bite-sized balls makes them perfect for parties or gifting. Plus, transforming leftover cake into these cute truffles is a fun, creative twist.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

One box (15 oz) red velvet cake mix
½ cup vegetable oil
1 cup water
3 large eggs, room temperature
1 cup full-fat cream cheese, room temperature
2 cups white chocolate melting wafers
Red or pink sprinkles for garnish

directions

I bake the red velvet cake according to the box directions—usually in a 9×13 inch pan at the recommended temperature for about 30 minutes—and then let it cool fully.
I crumble the cooled cake into fine pieces, then fold in the cream cheese until it forms a uniform dough.
I scoop and roll the mixture into small balls, then freeze them on a parchment-lined sheet for about 30 minutes until firm.
I melt the white chocolate gently—either in a microwave at 50% power, stirring every 20 seconds, or using a double boiler.
I dip each chilled ball into the melted chocolate, let the excess drip off, then place it back on parchment and immediately sprinkle.
I let them harden completely before serving or storing.

Servings and timing

Yield: approximately 40 cake balls
Prep time: 10 minutes
Chilling time: 30 minutes
Total time: 40 minutes

Variations

I sometimes swap white chocolate with milk or dark chocolate for a richer flavor.
I shape the balls into hearts for special occasions—just press gently and freeze before dipping.
I use themed sprinkles that match the holiday or event I’m celebrating.
I turn them into cake pops by inserting sticks before chilling, then dip and decorate as usual.

storage/reheating

I refrigerate them in an airtight container for up to one week.
To freeze, I store them in the freezer well-wrapped for up to 3 months and thaw in the fridge to prevent condensation.
For make-ahead convenience, I’ll prepare the dough and chill it (covered) in the fridge for up to 48 hours, or freeze the shaped balls for up to a week before coating.

FAQs

How can I use homemade red velvet cake instead of a box mix?

I just make sure the homemade version yields enough cake—typically a 9×13 inch pan or equivalent—so the cream cheese-to-cake ratio stays balanced.

Why do my cake balls fall apart when I dip them?

Using just enough cream cheese to hold the crumbs together and thoroughly chilling the balls prevents breakage during dipping.

My white chocolate is goopy—what’s wrong?

It’s usually due to overheating or moisture. I melt it at low power, stir often, and if needed, thin it with a bit of coconut oil or shortening.

Can I use cream cheese frosting instead of plain cream cheese?

Yes! It’ll be sweeter, but the texture is similar when using about 1 cup of frosting.

How do I melt the chocolate smoothly?

I melt it in the microwave on 50% power, stirring frequently, or use a double boiler. I avoid any water contact to prevent seizing.

Conclusion

I adore how these red velvet cake balls turn a simple boxed cake into an elegant treat. They’re perfect for celebrations, gift-giving, or just a cozy indulgence with tea. Once I master the base, I can explore endless coatings, shapes, and flavor combinations. Celebrate creativity with every bite!